Winter Roasted Potato Soup
2 medium onions, chopped
2 tablespoons 41 Olive Tuscan Herb Olive Oil
1 jar (7 ounces) roasted sweet red peppers, undrained and chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon 41 Olive Himalayan Salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups Trader Joe’s vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed
In a large saucepan, saute onions in olive oil until tender.
Stir in the roasted peppers, chilies, cumin, salt and coriander.
Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
Stir in cilantro and lemon juice. Cool slightly.
In a blender, process the cream cheese and half of the soup until smooth.
Return all to pan and heat through
- Tags: Appetizer
- Neil Naran